Baking

Baking Recipes

Moist banana bread on the menu

Want something sweet and delicious to sink your teeth into after dinner? We know we do!  

Why not throw together this moist and delicious banana bread recipe? Made in now time, no need for a mixer and best of all; it´s totally free of any animal products. In other words: 100 percent vegan.

Ingredients (serves about 10 people)
5 bananas
2 dl almond flour
2 dl gluten free oats
1 dl coconut flour
1 tbsp. baking soda
1 tbsp. cinnamon
1 tbsp. fiber husk
1 dl almond milk (un-sweetened)

Instructions
Start by pre-heating the oven to 175 degrees. Mix all the dry ingredients in one bowl and mash the bananas with a fork in another, adding the plant based milk. Then stir all the ingredients (dry and wet) together and pour the batter into a bread form which you have smeared with coconut oil. Decorate with the 5th banana (and some extra cinnamon) and bake for about 20-25 minutes. Enjoy (preferably with a tasty cup of tea on the side)!


By: Henriette Danielsen / Recipe from Alexandra Öhrlunds E-Book 

Baking Recipes

Cookie time

It´s Friday and what better than do a batch of cookies to enjoy during the weekend?

We turned to our dearest food blog Happy Health Blog for some inspiration! These cookies are easily made, and even more easily enjoyed!

Ingredients (approximately 12 cookies)
5 fresh dates mashed or blended into a paste
3 tbsp. almond butter
1/4 cup coconut oil
2 cups oats
1/4 cup oat milk
1/2 cup raisins
3 tbsp. coconut sugar
1 tsp vanilla
1,5 tsp cinnamon

Instructions
Preheat the oven to 150°C and line a baking sheet with parchment paper. Add all the the ingredients (except the raisins) to a bowl and mix until well combined. Then add the raisins and scoop dough into balls on the baking sheet, flatten the balls slightly with the palm of your hand. Bake for about 15-18 minutes. They should be light brown on the bottom. Let them cool before munching! Enjoy!


By: Henriette Danielsen / Photo and recipe cred: Happy Health Blog 

Baking Recipes

Gluten free seed crackers

Bread is a big part of this household, but as we all know, too much of something is never good (at least not for my stomach). So I was happy to come across Happy Health Blog´s seed crackers,  and I guess I might not be the only one being happy to find a yummy substitute for bread? 

Fun fact:
Seeds are extremely beneficial for our health and sesame seeds that is part of this recipe, helps to improve heart health, digestion, improves your sleep and reduces inflammation.

So, get ready to fill the kitchen cabinet with these yummy, seed-filled crackers.

Ingredients
1,5 cup flax seeds
1,5 cup pumpkin seeds
1 cup sunflower seeds
1 cup sesame seeds
3,5 cups boiling hot water
1/4 cup coconut oil
2 cup corn flour
1 tsp salt + some to sprinkle before baking

Instructions
Start by heating the oven to 200°C. Place all the ingredients in a large bowl, pour the boiling hot water last and mix to combine. Leave for 15 minutes for flax seeds to soften and bind everything together.

Spread the mixture onto a parchment paper lined tray using a large spatula. Use another parchment paper on top to spread out the mixture thin. No higher than 5 mm. Score the mixture by pressing a sharp knife down to create lines. This will make it easier to break into evenly sized crackers after cooking.

Sprinkle with some flaky sea salt. Bake for 25-30 minutes, but remember to watch the crackers carefully the last 5 minutes, they can burn quickly. Especially if you have an uneven oven. Remove to a rack to cool and store in an airtight container.


By: Henriette Danielsen / Photo and recipe cred: Happy Health Blog 

Baking Recipes

Vegan Pumpkin Snickerdoodle Cookies

One of my favorite cookies to bake during the holiday season are snickerdoodles. This variation incorporates a fall favorite: pumpkin!

Ready to dive in? Here’s the ingredients;

Ingredients
1/2 cup coconut oil
1/4 cup pureed pumpkin (I get mine from a can, but feel free to roast a pumpkin and puree it if you have the time!)
1/2 cup brown sugar
1/4 cup plant-based milk of your choice
2 tsp. vanilla extract
2 cup all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cream of tartar (this gives them their signature taste – don’t leave this ingredient out!)
1/2 tsp. salt
1/4 c cane sugar
2 tsp. cinnamon

Instructions
Pre-heat your oven to 180 degrees celcuis and cream together the brown sugar, coconut oil, and pumpkin. Mix in almond milk and vanilla extract and then add your dry ingredients — flour, baking soda, baking powder, cream of tartar, and salt. Roll your dough into balls then roll it in a bowl of cinnamon and sugar to cover the dough. Place each piece onto a baking sheet that has been oiled or lined with parchment paper. Bake between 8-10 minutes. Enjoy!


By: Samantha Thayer / Photo cred: feastingonfruit.com

Baking Recipes

Cookies are always a good idea

On these especially bleak Mondays of winter, we suggest whipping up a batch of cookies for yourself, or someone you love.

We all love cookies, right? So why not start the week with something you love? And cookies don’t necessarily mean tons of sugar, there are other options out there, made in no time! Like these ones, that we came across on Deliciously Ella´s blog.

Ingredients
1,5 cups of almonds
1 cup of dates (about 12 dates)
1 tbsp. chia seeds
3 tbsp. unsweetened almond milk
Dark chocolate (vegan if preferred) and/or raisins

Instructions
Preheat the oven to 180 degrees. While the oven is heated, simply add all the ingredients in a blender and mix. Then mix in pieces of dark chocolate and/or raisins. When ready roll small balls and add them to baking sheet and squish them down to cookies. Bake in the oven for 15-20 minutes. Happy Monday!


By: Henriette Danielsen / Illustrative photo: Pinterest / Recipe: Deliciouslyella.com 

Baking Recipes

Orange glazed cinnamon rolls

Looking for a zesty comfort food to enjoy this weekend? Look no further! Give these vegan orange glazed cinnamon rolls a try.

Ingredients
1 cup of your favorite unsweetened plant milk (I prefer soy or almond)
1/2 cup vegan butter 
1 packet instant yeast
¼ tsp salt
3 cups all purpose flour
1 ½ tsp cinnamon
¼ cup + 2 tbsp cane sugar

Glaze Ingredients
1 cup confectioners’ sugar (whatever vegan brand you prefer!)
3 tbsp orange juice
Orange zest from one orange
1 tsp vanilla extract

Instructions
In a large sauce pan, heat the plant based milk and 3 tbsp of vegan butter until the butter is melted. It should be about the temperature of bathwater, not too hot or it can kill the yeast! Pour your mixture into a bowl and sprinkle in the yeast. Let sit for a few minutes – when it gets foamy you’ll know the yeast is activated. Next add in flour and stir until just combined. Once it’s sticky, transfer it to a floured surface to knead. Knead until it is less sticky and make a ball with the dough.

Oil a large mixing bowl and add your dough ball back in. Cover with plastic wrap or a towel and leave it out to rise for about an hour. On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 tbsp melted vegan butter and top with sugar and cinnamon. Now roll the dough with the seam side down, and then cut the dough into 2 inch sections and place into an oiled pan.

Preheat your oven to 350 degrees F. Brush the tops with the remaining vegan butter and cover with plastic wrap or a towel again to rise. Bake for 25-30 minutes or until golden brown. While they’re baking, mix together all of the ingredients for the orange glaze in a medium sized bowl. After it’s cooled for a few minutes, top with orange glaze, and enjoy!


By: Samantha Thayer / Photo cred

Baking Recipes Snacks

Tasty mid-week treat filled with raw cacao

There are plenty of situations that call for a little chocolate, and Wednesdays are one of them. We give you an easy-peasy mid-week snack made in no time.  

Fun fact: Raw cacao powder contains more than 20 times the antioxidant power that of blueberries.

Ingredients
1 handful goji berries
1 dl cashew nuts (unsalted)
2 dl almonds
1 tablespoon raw cacao
10 drops rom aroma
About 2-3 tablespoons agave syrup (depends on how sweet you want it)
2 tablespoons coconut oil
A pinch of Himalaya salt

Instructions
Start with melting the coconut oil. While it is melting, mix the almonds, cashew nuts and goji berries in a mixer, but not to fine. Then add raw cacao, agave syrup, rom aroma, salt and the melted coconut oil and mix together. Sometimes it is easier to mix with a spoon or your hands. Then place it on a plate and flatten out over the plate and put it in the fridge. Cut into mouthful pieces or like bars and keep in the fridge for about a week.


By: Henriette Danielsen / Recipe: Balanceyoga / Photo cred

Baking Recipes Snacks

Two-in-one snack edition

From no-bake energy bites to healthy mini peanut butter pies! 

These healthy no-bake energy bites, packed with superfood, are the perfect healthy snack to enjoy anytime of the day. Top them with a delicious vegan peanut butter mousse and you can turn them into some yummy and healthy mini peanut butter pies.

For the energy bites:

Ingredients (makes 8)
1 cup old-fashioned oats
½ cup unsweetened shredded coconut
½ cup ground flax seed
1 tbsp chia seeds
½ cup peanut butter (or almond butter)
⅓ cup honey (or agave, or maple syrup)
½ cup mini chocolate chips
1 tsp vanilla extract

Instructions
Stir all the ingredients together in a medium bowl until thoroughly mixed. If too gooey, add some more oatmeal, if too dry, add some water. Cover and let chill in the refrigerator for half an hour. Once chilled, shape into patties, using a stainless-steel measurement cup (¼ cup size), or simply roll into small balls if easier. Store in an airtight container and keep refrigerated for up to 1 week.

For the vegan peanut butter mousse:

Ingredients
1 can full-fat coconut milk
4 tbsp natural creamy peanut butter
2 tbsp maple syrup

Instructions
Chill coconut milk overnight. When ready to use, remove the lid and scoop out the solid cream from the top into a chilled bowl (reserve the liquid part for a smoothie recipe for example). Using a mixer, beat until creamed together, about one minute. Add peanut butter and maple syrup, and stir until well combined. Transfer into a piping bag and pipe onto each energy bite. Chill for at least one hour before serving. Reserve leftovers in a covered container in the fridge. Will keep for up to 1 week.


By: Delphine Fortin,  Author and food blogger behind Del’s Cooking Twist. Find original recipe here! 

Baking Nutrition

Mid-week delight

There’s nothing better than the smell of fresh muffins baking in the oven. These muffins are made with whole wheat flour, and are dairy- and egg-free.

With only 10 minutes needed to prep, and about 18 minutes of baking, these vegan almond-blueberry muffins will be ready to devour in no time.

Ingredients
1 ½ cup whole wheat flour
¼ cup brown sugar
½ cup white sugar
½ tsp. salt
2 tsp. baking powder
 cup coconut oil
1 cup applesauce
½ cup almond milk
½ cup old-fashioned oats
1 cup almond slices
1 cup blueberries (can be frozen or fresh)

Instructions
Preheat the oven to 400*F and grease your muffin pan. Combine all the dry ingredients, then add the wet ingredients. Fold in blueberries. Pour batter into muffin cups, I filled mine to about ¾ full. Bake for 17-18 minutes and then they’re ready to be enjoyed!


By: Samantha Thayer

Baking Nutrition

Easy Vegan Banana Bread

Today we’ve got a quick, easy banana bread recipe that is dairy and egg free to share with you.

This bread is great as a dessert, breakfast, or afternoon snack. Feel free to add crushed walnuts or sliced bananas as a topping if you prefer.

Ingredients
3 large mashed bananas
2 tbsp. ground flaxseed
1/3 cup rice milk (or almond milk)
1/3 cup coconut oil (melted)
2 tbsp. maple syrup
2 tsp pure vanilla extract
1/4 cup plus 2 tbsp. cane sugar
1/2 cup oats
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. fine sea salt
1 1/2 cups flour (almond flour is a great choice)

Instructions
Preheat the oven to 350°F (170°C). Lightly spray a 9×5-inch loaf pan with oil and set aside. Mix wet ingredients until well combined and then add dry ingredients to wet ingredients and combine. Pour into loaf pan and place into oven.  Bake for 45 minutes until light golden brown on top. Let cool for 30 minutes before serving. Enjoy!


By: Samantha Thayer / Photo cred